Source: Christina PopeFor cake:1/4 cup butter, room temperature1 1/4 cups brown sugar1 egg 2 ounces unsweetened chocolate, melted and cooled1 teaspoon vanilla1 1/4 cups flour1 teaspoon baking soda1/4 teaspoon salt1/2 cup milk1. Cream together butter and sugar in a large mixing bowl. Add egg to creamed mixture. Add melted chocolate and vanilla. 2. In a separate bowl, sift together flour, baking soda and salt. Add dried ingredients gradually to creamed mixture just until all of the dry ingredients are moist. Slowly add milk.3. Pour into a 9-inch round cake pan that has been greased and lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan and placing on rack to cool completely.For Frosting:1/4 cup butter at room temperature1/3 cup chocolate hazelnut spread (Nutella)1/2 teaspoon vanilla1 cup confectioner’s sugar1 to 2 tablespoons milk1. For the frosting, cream together butter, chocolate hazelnut spread and vanilla. Add confectioner’s sugar and enough milk to make spreadable consistency. For Truffle:16 ounces milk-chocolate chips1 cup hazelnut-flavored non-dairy coffee creamer1 tablespoon butter1. Place chocolate chips in a bowl. Bring non-dairy creamer to a boil and pour over chocolate chips and stir until melted. Add butter and stir until melted. Chill for 1 hour. Whisk for 30 seconds; form into small balls, about 1/2 inch in diameter, and chill.For Coating:1 cup milk chocolate, melted1/4 cup roasted hazelnuts, ground1. To form, place cooled cake in large bowl and crumble with hands. Add frosting, mixing with hands until cake forms a doughlike consistency.2. Take one of the truffle balls and form the cake dough around the truffle, roll into a ball and chill for 1 hour. 3. Drop balls one at a time in melted milk chocolate and place back on cookie sheet. Top with ground roasted hazelnuts.